Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
Creamy, crunchy, and comfort-food perfect — Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is one of those weeknight heroes you’ll keep coming back to.
Servings: 4 servings
Equipment
- Oven
- Skillet
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 4 pieces boneless, skinless chicken breasts about 6–8 ounces each, patted dry
- 2 cups crushed pretzels fine crumbs; pulse in a food processor or place in a zip-top bag and crush
- 1/2 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1/4 cup milk room temperature, mixed with eggs
- Salt and black pepper to taste (for seasoning chicken and sauce)
- 2 tbsp vegetable oil for searing; can use canola
- 2 tbsp unsalted butter for sauce
- 2 tbsp all-purpose flour for sauce roux
- 1 cup milk whole or 2%, room temperature, for sauce
- 1 cup sharp cheddar cheese shredded (freshly shredded melts best)
- 2 tbsp Dijon mustard or to taste
- Additional salt and pepper to taste, for finishing sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange three shallow bowls: one with 1/2 cup flour, one with beaten eggs mixed with 1/4 cup milk, and one with 2 cups crushed pretzels. Season the flour lightly with salt and pepper.
- Season both sides of the chicken breasts with salt and black pepper. Dredge each breast in the flour, shaking off excess. Dip into the egg and milk mixture, then press firmly into the crushed pretzels to coat completely. Set coated breasts on a plate while you heat the skillet.
- Heat 2 tablespoons vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully add chicken and sear 3–4 minutes per side until the crust is golden brown. If your skillet is not oven-safe, transfer seared breasts to the prepared baking sheet.
- Transfer the seared chicken to the oven and bake for 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove from oven and let rest 5 minutes.
- While the chicken rests, make the creamy mustard-cheddar sauce: melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes to form a roux. Gradually pour in 1 cup milk while whisking to avoid lumps. Cook, whisking, until the sauce thickens (about 3–4 minutes), then reduce heat and stir in 1 cup shredded sharp cheddar and 2 tablespoons Dijon mustard until smooth. Season with salt and pepper to taste.
- Slice or serve whole, spooning the warm mustard-cheddar sauce over each pretzel-crusted breast. Serve immediately with your chosen sides.
Notes
Store leftovers in an airtight container for up to 3 days. Keep sauce separate if possible to preserve crust texture.